Buckwheat-Greek Yogurt Pancakes
addition of buckwheat flour paired with the whole wheat flour makes for
a dense, filling pancake that has a complex flavor and packs a nice
nutritional punch. When paired with a little Greek yogurt for protein
and some melted sugar-free jam, pancakes are suitable for any day of
*1/2 cup whole wheat flour
*1/3 cup buckwheat flour or all-purpose flour
*1/2 tsp. baking powder
*1 large egg
*1/2 cup Greek yogurt (I used 2% Fage Greek Yogurt)
*1/2 cup buttermilk
*1 tsp. almond extract
*2 tsp. canola oil
*1/2 tsp. ground cinnamon
*3 tsp. Stevia, Splenda or brown sugar
*1/2 cup red raspberry preserves (I used Smuckers Sugar-Free Red Raspberry)
Additional Greek Yogurt (optional)
*In a mixing bowl, combine the flours and baking powder. Add in the egg, Greek yogurt, buttermilk, almond extract, oil, cinnamon and Stevia or desired sweetener. Stir until just combined. If you are using buckwheat flour the batter will be slightly gooey.
*Heat a nonstick skillet or a skillet sprayed with nonstick cooking spray over medium heat. Add batter to the heated skillet, 1/3 cup per pancake, and cook until small bubbles form at the surface of the pancake. Flip and continue to cook 1 to 2 minutes more, until dark golden brown on both sides.
*In a microwave-safe cup, heat the preserves for 30 seconds, until pourable. Pour a couple tablespoons over each pancake and top with a dollop of Greek yogurt, if desired.